What are you Baking the Week of December 17, 2023?

[Mike Nolan]

I've used that method or variations on it. I take a big bowl, heat it with near-boiling water (an instant hot water tap is great for that), pour the water out, then invert it over a platter with the stick of butter on it.

[chocomouse]

Len, that trick to softening butter sounds great, and thanks, I'm glad to know it works.

[Joan Simpson]

Mike your chocolatines and especially croissants look awesome, great job.I like those with chicken salad.

[Mike Nolan]

I thought the croissants were just a bit overdone, especially on the bottom, but there's only one left after supper tonight, so they must have been OK. It wouldn't surprise me if I make them again in a few days, my son and granddaughter are both here and enjoyed both the chocolatines and the croissants.

I might make bagels tomorrow or Friday, and I'm about out of semolina bread, so I'll probably make that tomorrow.

I was pleased that our granddaughter seemed to enjoy the chicken and mushroom dish I made to go with the croissants, too.

[Mike Nolan]

Today's semolina bread, I'm working on making sure my loaves are consistently shaped, these two look pretty similar.

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[BakerAunt]

Your loaves look wonderful, Mike--as do the croissants. You are fortunate to have an appreciative audience to help you consume your baking.

I cannot believe that, just like last week, it has taken until the middle of the week for me to be baking. I spent two days doing our Christmas cards, so that was where the early week energy went. I am planning a baking-heavy rest of the week. I began on Thursday by baking my Sourdough Whole Wheat Cheese Crackers from dough I made a week ago.

I also baked my adaptation of the King Arthur Sandwich Rye Bread. I have been tweaking the recipe and getting closer to what I like, which is more wholegrain. When I type it up for me, I will call it Pumpernickel Sandwich Bread.

[chocomouse]

I'm looking forward to your new recipe, BakerAunt. The Sandwich Rye Bread is one of my favorite recipes. I often substitute pumpernickel for the medium rye.

Today I made garlic knots, to serve with the Christmas Eve ham. I need to decide on another kind of roll, to make tomorrow, for those who don't eat garlic.

[Mike Nolan]

BA, does the sourdough cheese cracker dough have a best-by date on it? I made a batch over a week ago and what with picking up my son and granddaughter and all the other holiday stuff, it's still in the fridge.

[BakerAunt]

Mike--I'm not sure if there is a best-by date. It may depend on the kind of starter you have. I use a milk-based one, and it does fine after a week. I may even have gone a day or two longer. I try to bake the crackers in about five days.

I would say sniff the dough, and if it smells funky, don't use it. You could also do a test batch.

[chocomouse]

Today I made Buckeye Bars. Not sure they belong under "Baking" because they are no bake. But they are also no cook. The best part is they taste just like a Reese's Peanut Butter Cup, and who can resist peanut butter and chocolate?

[BakerAunt]

I baked Braided Cranberry Ricotta Bread. See the thread "Would Cranberry Relish and Ricotta Work in a Sweet Roll?"--which details how this recipe came to be and how I baked it.

[chocomouse]

I began baking all the cookies I've been making and freezing for the previous 3 weeks. I have a couple more dozen to bake.

[RiversideLen]

Yesterday I made a batch of oatmeal cookie dough and divided in half, I put coconut in one half and rum soaked raisins in the other half. I baked those and also baked the Noel Nut Balls and chocolate chip cookies.

[Mike Nolan]

I made marbled rye bread, Diane made oatmeal-raisin-date spice cookies.

[BakerAunt]

I baked 3 dozen Pfeffernusse cookies on Saturday.

I also made dough for Zimtsterne (Cinnamon Stars), which I will bake tomorrow.

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